crunchy bok choy salad
In this versatile salad, our hero bok choy proves that it is not just a stir fry vegetable. Be creative and add more veggies if you like. We recommend thinly sliced radish, carrot + red pepper. And our favourite way to serve it is with some warm brown rice and a softly poached egg placed on top.
ingredients
1½ pounds bok choy, thinly sliced and soaked in cold water to remove dirt (bok choy tends to be quite dirty)
for the sesame-almond crunch:
1 cup slivered or sliced almonds
¼ cup sugar
⅓ cup sesame seeds
½ tsp flaky sea salt, such as Maldon, or 1/4 teaspoon kosher salt
for the dressing:
1-3 Tbsp honey or maple syrup
¼ cup grapeseed or olive oil
2 Tbsp rice vinegar
2 Tbsp soy sauce
6 green onions, thinly sliced
method
Prepare the bok choy by thinly slicing into 1/2" pieces, then place in a large bowl + cover with cold water to remove dirt. Set aside while you prepare the rest of the salad.
Place almonds + sesame seeds in large, dry skillet over medium heat. Cook, stirring occasionally until golden brown. Transfer to plate to cool.
Pour sugar into the same pan + set over medium heat. As soon as the sugar liquefies and starts turning brown, add the almonds, sesame seeds + sea salt. Stir until the nut-seed mixture is evenly distributed. Do quickly, so as not to burn. Immediately transfer nut-seed mix to plate lined with parchment paper, to cool.
Make dressing by adding all ingredients to a mason jar + shaking until thoroughly mixed through. (If desired, you can warm dressing in a pan).
Scoop bok choy from water, dry + move to salad bowl. Pour dressing over top + toss. Taste. Add a pinch of sea salt if necessary. Just before serving, break up the nut-seed mix, sprinkle over top and toss well.
Enjoy!
Adapted from Alexandra Stafford.
